Summary

Ingredients

• g 1,000 asparaus, white
• 500 g rhubarb
• 1 pinch (s) raw cane sugar
• 200 ml orange juice
• 2 leeks
• 1 tablespoon oil or butter for frying
• 1 teaspoon, heaped pepper berries, pink or a pinch Szechuan pepper
• 1 pinch (s) salt
• 2 stalks parsley, frizzy

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Instructions

1. Bring about 1.5 liters of water with a little salt to a boil. Peel the asparagus with a peeler and cook it until firm to the bite in salted water.
2. In the meantime, peel the rhubarb, cut it into bite-sized pieces and steam it with the sugar and orange juice without a lid for a few minutes.
3. Cut the leek into slices and fry it vigorously in the oil. Mix it with a pinch of salt.
4. Pound the pepper in the mortar rather coarsely.
5. Arrange the asparagus on plates. Pour the rhubarb sauce over the feet of the asparagus. Arrange the fried leek over the rhubarb. Sprinkle the pepper and parsley on top.
6. The dish is a fine starter (also iced), but can also be supplemented with tofu, seitan, fish or poultry to make a light main course.